Description
A quick and flavorful Cajun Garlic Butter Chicken Rigatoni coated in a rich, creamy Alfredo sauce, perfect for a weeknight meal.
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 12 ounces rigatoni pasta
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cut chicken into bite-sized pieces and toss with Cajun seasoning, salt, pepper, and olive oil. Let marinate for 15–30 minutes.
- Heat butter in a large skillet over medium-high heat. Sear the chicken pieces until golden and cooked through. Remove and set aside.
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente, reserve ½ cup of pasta water, then drain.
- In the same skillet, add more butter if needed and sauté garlic for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Gradually stir in Parmesan cheese until melted and smooth.
- Add cooked rigatoni to the Alfredo sauce and toss until coated. Use pasta water to loosen the sauce if needed.
- Return the chicken to the skillet and toss everything together.
- Serve hot, garnished with chopped parsley if desired.
Notes
- Grate your own Parmesan for a smoother sauce that melts easily.
- Use chicken thighs for a juicier and more flavorful option.
- Reserve some pasta water—it’s key for adjusting the Alfredo sauce texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American / Cajun Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 730 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 160mg
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